High Fibre Chilas

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 chilas

Ingredients :

1/2 cup buckwheat (kutto or kutti no daro)
1/4 cup quick cooking rolled oats
1/4 cup low-fat curds (dahi)
1 1/2 tsp ginger-green chilli paste
1/2 cup grated carrot
1/2 cup chopped spring onions whites and greens
2 tbsp finely chopped coriander (dhania)
salt to taste
1 tsp oil for cooking

For Serving
low calorie green chutney

Method :

Combine the buckwheat, curds and ½ cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 2 hours.Blend the mixture to a smooth paste using no water.Transfer the mixture into a deep bowl, add all the remaining ingredients and ¼ cup of water and mix well.Heat the oil in a non-stick tava (griddle) and pour a ladleful of the batter and spread it evenly to make a 125 mm. (5”) diameter thin circle and cook on a medium flame using ¼ tsp of oil till both the sides are golden brown in colour.Repeat with the remaining batter to make 3 more chilas.Serve immediately with low calorie green chutney.

Exotica Sandwich

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 4 servings

Ingredients :

For Mayonnaise Stuffing
1/2 cup hung curds (chakka dahi)
1/2 cup mayonnaise
salt to taste
1 onion , chopped
2 slit green chillies
1 cup chopped cauliflower
1/4 capsicum , chopped

For The Beans Stuffing
1 tsp oil
1 tsp carom seeds (ajwain)
1 onion , chopped
salt to taste
1 tomato , chopped
1/4 capsicum , roasted and chopped
1 tsp chili powder
1 tsp garlic (lehsun) paste
1 tsp mixed herb
1/2 cup tomato ketchup
3/4 cup baked beans
1 tsp cornflour , dissolved in water

Other Ingredients
3 slices bread
1/2 cup butter

For Serving
tomato ketchup

Method :

For mayonnaise stuffing
For mayonnaise stuffingCombine the curd, mayonnaise and salt and blend in a mixer till smooth.Transfer to bowl, add the cauliflower, onion, capsicum and green chilli and mix well.Keep refrigerated till used.
For beans stuffing
For beans stuffingHeat the oil in non-stick pan, add the carom seeds, onion and salt, mix well and saute till the onion turns pink.Add the capsicum and 2 tsp of water, mix well and cook for a minute.Add the red chilli powder, garlic and mixed herb, mix well and sauté on a medium flame for a minute.Add the tomato ketchup, baked beans and little water and mix well.When the mixture comes to boil, add the cornflour paste and mix well.Remove form the flame and keep aside.
How to proceed
How to proceedRemove the edges of the bread slices.Spread 2 to 3 tsp of mayonnaise stuffing evenly and cover with another slice.Apply 2 to 3 tsp of the beans stuffing over it and spread evenly and cover with the third slice.Apply little butter on top of the sandwich.Cook the sandwich in pre-heated griller, facing the buttered side downwards.Apply a little butter on top and grill for 3-4 minutes or till it becomes brown.Serve hot with ketchup.

Bread Upma

Preparation :null
Cook :null
Total Time :0 mins
Servings :

Ingredients :

10 bread slices
1 tomato, finely chopped
1 onion, finely chopped
3 green chillies, chopped
1/2 tbsp mustard seeds ( rai / sarson)
1/2 tbsp urad dal (split black lentils)
10 bayleaves (tejpatta)
salt to taste
3 to 4 tbsp oil for tempering
1 tbsp ghee

Method :

Take a kadhai.pour oil in it.Put the mustard seeds in it.Once it starts spluttering,Add urad dal.After the urad dal turns brown,add finely chopped green chillies&bay leaves.Now add onion,fry for 5 mtsAnd saute tomato.saute for 3mts &cover with lid till cooked.Now add the bread pieces ,add salt and saute it .add ghee.cover and cook for 3mts.serve piping hot with achar.

Strawberry Oat Muffins

Preparation :20 mins
Cook :25 mins
Total Time :45 mins
Servings :Makes 4 servings

Ingredients :

80 gms quick cooking rolled oats
240 ml buttermilk
125 gms plain flour (maida)
3 gms baking powder
2 gms baking soda
a pinch of salt
1 egg
1/4 cup oil
3/4 cup brown sugar
1 tsp vanilla essence
1 cup fresh chopped strawberries

Method :

Preheat oven to 375 degrees F (190 degrees C).Grease and flour a muffin pan, or use paper liners.In a small bowl, combine oats and buttermilk, and let stand 5 minutes.In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.In a large bowl, beat together the egg, oil, brown sugar and vanilla. Blend in the oat mixture.Stir in the flour mixture, just until moistened. Fold in strawberries. Fill muffin cups 2/3 to 3/4 full.Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Cheese Sandwiches

Preparation :4-5 minutes
Cook :4-5 minutes
Total Time :10 mins
Servings :

Ingredients :

4 slices of bread
2 cheese slices
2 tsp finely chopped coriander (dhania) leaves
1/2 onion, chopped
1/2 tomato, chopped
1/2 cup boiled mixed vegetables (carrots, beans,peas), (optional)
1 tsp ghee or butter for cooking
salt
pepper powder to taste
1/2 tsp finely chopped green chillies
a little melted butter for brushing the sandwiches

Method :

Cook together the onion,tomato,vegetables,coriander,green chillies,salt and pepper in a little ghee for 3 minute.Divide the filling into two equal parts.To make the sandwich-take 1 slice bread,place one slice of cheese,one portion of filling in between the cheese slice,then place another bread slice on the top.Brush a little meled butter on each sandwich and toast it in a sandwich maker till golden brown or crisp.Repeat the same with the other sandwich.Cut each sandwich into 2 triangles and serve hot.Serve with: serve with green chutney or tomato ketchup.

Poha

Preparation :10 mins
Cook :7 mins
Total Time :17 mins
Servings :Makes 4 plates

Ingredients :

For Making The Poha
1/2 cup finely chopped onions
2 cups beaten rice (poha) flakes
2 tbsp oil
1/4 cup raw peanuts
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
4 curry leaves (kadi patta)
2 tsp finely chopped green chillies
a pinch of asafoetida (hing)
1/2 tsp turmeric powder (haldi)
salt to taste

Garnish For The Poha
8 tsp freshly grated coconut
8 tsp nylon sev
8 tsp finely chopped coriander (dhania)

For Serving With The Poha
4 lemon wedges

Method :

To make the poha recipe, clean and wash the rice flakes in a sieve in enough water and keep aside.Heat the oil in a deep non-sick pan, add the peanuts and sauté on a medium flame for 2 minutes.Add the mustard seeds, cumin seeds, curry leaves, green chillies, asafoetida and onions and sauté on a medium flame for 1 to 2 minutes.Add the turmeric powder, rice flakes and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Place equal portions of poha on 4 plates, garnish each plate with 2 tsp of coconut, 1 tsp of sev and 1 tsp of coriander evenly over it.Serve the poha immediately with lemon wedges.

Green Peas Pancakes

Preparation :10 mins
Cook :30 mins
Total Time :40 mins
Servings :Makes 30 servings

Ingredients :

3/4 cup boiled green peas
1/2 cup rice flour (chawal ka atta)
1/2 cup besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1 tbsp finely chopped green chillies
salt to taste
1/2 tsp fruit salt
2 tsp oil for greasing and cooking
1/4 cup grated low-fat paneer (cottage cheese)
1/2 cup grated carrot
1/4 cup finely chopped tomatoes
salt to taste

Method :

Grind the green peas in a blender to a coarse paste, using very little water.
Transfer the paste to a bowl, add the rice flour, besan, turmeric powder, green chillies, salt and 1¼ cup water and mix well to make a batter of pouring consistency.
Just before making the pancakes, add the fruit salt and mix gently.
Heat a tava (griddle) and grease it lightly with oil.
Pour a small spoonful of the batter on the tava and spread it to make a 50mm (2”) diameter circle.
Sprinkle a little paneer, carrots and tomatoes over it and smear a little oil along the edges of the pancake.
When cooked on one side, turn it over and cook on the other side for a few seconds.Repeat for the remaining batter and topping to make more mini pancakes.Serve hot.
Handy tip:
Handy tip:You can make 6 to 7 pancakes at a time.

Upma

Preparation :5 mins
Cook :12 mins
Total Time :17 mins
Servings :Makes 4 servings

Ingredients :

For Upma
1 cup semolina (rava / sooji)
1 1/2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
4 curry leaves (kadi patta)
2 slit green chillies
1/4 cup finely chopped onions
salt to taste
2 tsp lemon juice
2 tsp sugar

For The Upma Garnish
1 tbsp finely chopped coriander (dhania)

Method :

For upma
For upmaHeat the semolina in a kadhai and dry roast on a mdium flame for 4 to 5 minutes, while stirring occasionally. Keep aside.Heat the oil in a kadhai and add the mustard seeds.When the seeds crackle, add the urad dal, curry leaves and green chillies and sauté on a medium flame for a few seconds.Add the onions and sauté on a medium flame for 1 to 2 minutes.Add the roasted semolina, 3 cups of hot water and salt and mix well and cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.Add the lemon juice and sugar, mix well and cook on a medium flame for another 1 minute, while stirring continuously.Fill the upma in a glass bowl and demould on a plate.Serve the upma immediately garnished with coriander.

Ginger Paratha

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 7 parathas

Ingredients :

1 tbsp grated ginger (adrak)
1 1/2 cups whole wheat flour (gehun ka atta)
2 tbsp curd (dahi)
1/4 tsp carom seeds (ajwain)
1 tbsp sesame seeds (til)
2 tbsp finely coriander (dhania)
1 tsp finely chopped green chillies
salt to taste
3 tsp oil for cooking

Method :

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
Divide the dough into 7 equal portions.
Roll a portion of the dough into a 150 mm. (6\") diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha, using ½ tsp oil, till golden brown spots appear on both the sides.
Repeat steps 3 and 4 to make 6 more parathas.Serve immediately.

Appam Kerala

Preparation :15 mins
Cook :30 mins
Total Time :45 mins
Servings :Makes 15 appams

Ingredients :

For The Batter
2 cups uncooked rice (chawal) , soaked for 4 to 5 hours and drained
1/2 cup cooked rice (chawal)
1/2 tsp dry yeast
2 pinches of sugar
a pinch of plain flour (maida)
1 cup coconut milk (nariyal ka doodh)
salt to taste
2 tsp sugar

Other Ingredients
oil brush (for greasing) and cooking

For Serving
coconut stew

Method :


For the batter
For the batterCombine the soaked rice, cooked rice and approx. ½ cup of warm water and blend in a mixer to smooth paste. Keep aside.
Combine the dry yeast, sugar and ½ cup of warm water in a bowl and mix well.
Put a pinch of plain flour, cover and keep aside for 10 minutes.
Combine the ground paste, coconut milk, salt and sugar and mix well.
Add the prepared yeast mixture and mix very well. Cover and keep aside to ferment for 2 to 3 hours.
Heat an appachatti (appam kadhai) and grease it lightly with oil.
Pour a big ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the centre.
Put a little oil on the edges, cover with a lid and cook on a slow flame for 2 to 3 minutes, remove the appam when the centre fluffy part is cooked.
Repeat with the remaining batter to make 14 more appams.Serve immediately with coconut stew.

Cool Salad Sandwich

Preparation :15 mins
Cook :Nil
Total Time :15 mins
Servings :

Ingredients :

1 cucumber, grated
1 onion, finely chopped
1 potato, boiled and mashed
150 gms paneer (cottage cheese)
1 cup boiled sweet corn kernels (makai ka dana)
6 slices of bread
salt and pepper to taste

Method :

1. mix all the above ingredients in a bowl.2. take two slices of bread and cut their sides.3. take the mixture and spread it on one side of the bread. cover it with another slice of bread.spread the mixture on the bread and cover it with another slice of bread.4. cut the sandwich in triangles.5. serve.

Palak Methi Dhokla

Preparation :10 mins
Cook :20 mins
Total Time :5108 hours 30 minutes
Servings :Makes 6 servings (6serving )

Ingredients :

1 cup chola dal (split cow peas)
1/2 cup chopped spinach (palak)
1/2 cup chopped fenugreek (methi) leaves
1 tbsp oil
1 tsp green chilli paste
1/4 tsp asafoetida (hing)
salt to taste
1 tsp fruit salt

For Serving
green chutney

Method :

Clean, wash and soak the chola dal in enough water for at least 6 hours. Drain and keep aside.
Put in a mixer along with approx. ¾ cup of water and blend till smooth.
Transfer the mixture into a deep bowl, add the spinach, fenugreek, oil, ginger-green chilli paste, asafoetida and salt and mix well.
Just before steaming, sprinkle the fruit salt and add 2 tsp of water evenly over it.
When the bubbles form, mix gently.Pour half the batter immediately into a greased 175 mm. (7\") diameter thali and shake the thali clockwise to spread it to make an even layer.
Steam for 10 to 12 minutes or till the dhoklas are cooked.
Cool slightly and cut into equal pieces.
Repeat with the remaining batter to make 1 more thali.Serve immediately with green chutney.

Thai Smoothie

Preparation :5 mins
Cook :0 mins
Total Time :5 mins
Servings :Makes 2 big glasses (2 big glass )

Ingredients :

1/2 cup chilled mango pulp
1/2 cup chilled thick coconut milk
1 cup chilled fresh curds (dahi)
3 tbsp sugar
2 pinches cardamom (elaichi) powder

Method :

Combine the coconut milk, mango pulp, curds, sugar and cardamom powder and blend in a juicer till the mixture is smooth and frothy.
Pour equal quantities of the smoothie into 2 individual glasses.
Serve immediately.

Brown Rice and Moong Dal Pongal

Preparation :10 mins
Cook :30 mins
Total Time :701 hours 10 minutes
Servings :Makes 4 servings

Ingredients :

1/2 cup brown rice
1/2 cup yellow moong dal (split yellow gram)
1/2 tsp roasted and crushed cumin seeds (jeera)
1/2 tsp crushed peppercorns (kalimirch)
1/8 tsp salt
2 tsp oil
1/4 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
4 curry leaves (kadi patta)
2 whole dry kashmiri red chillies , broken into pieces
1 tsp finely chopped ginger (adrak)

Method :

Clean, wash the brown rice and moong dal using a strainer and drain well.
Spread the brown rice on a dry muslin cloth and allow it to completely dry for 30 minutes.
Heat a deep non-stick pan, add the brown rice and moong dal and dry roast on medium flame for 7 to 8 minutes.
Combine the rice- moong dal mixture, crushed cumin seeds, peppercorns, 3¼ cups of water and salt, mix well and pressure cook for 5 whistles.
Allow the steam to escape before opening the lid.Mash it well using a spatula. Keep aside.
Heat the oil in a small non-stick pan and add the cumin seeds.
When the seeds crackle, add the asafoetida, curry leaves ,dry red chillies and ginger and sauté on medium flame for 1 minute.Add this tempering over the cooked pongal and mix well.
Serve immediately.

Soya Daliya

Preparation :5 mins
Cook :15 mins
Total Time :20 mins
Servings :Makes 2 servings

Ingredients :

3/4 cup roasted broken wheat (dalia)
1 cup soaked soya granules
1/2 cup finely chopped onions
1 tsp chana dal (split bengal gram)
1 tsp urad dal (split black lentils)
1/2 cup chopped mixed vegetables
1/2 tsp mustard seeds ( rai / sarson)
4 to 5 curry leaves (kadi patta)
2 tbsp finely chopped coriander (dhania) leaves
1 tsp oil
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tbsp lemon juice
salt to taste

Method :

Heat the oil in a pan and add mustard seeds.When the seeds crackle, add curry leaves, onions, chana dal, urad dal and ginger garlic paste and saute till the dals become golden brown.Add the vegetables, salt, red chilli powder and garam masala and saute on a medium flame for 2 mins.Drain the excess water from soya granules and add them and saute again for 2 mins.Add 2 cups of water and bring it to a boil.Add the daliya slowly to the pan while continuously stirring so that no lumps are formed.Cover and cook on a slow flame for 8 - 10 minutes.Uncover the daliya, increase the flame and cook till the water has dried and the consistancy is like of upma.Serve hot garnished with coriander.

Green Moong Dal and Spring Onion Paratha

Preparation :5 mins
Cook :15 mins
Total Time :2003 hours 20 minutes
Servings :Makes 6 parathas

Ingredients :

For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tsp ghee
salt to taste

To Be Mixed Into A Stuffing
3 tbsp green moong dal (split green gram) , soaked for 3 hours , boiled and drained
1/4 cup finely chopped spring onions (whites and greens)
1 tsp chilli powder
1 tsp cumin seeds (jeera) powder
1/4 tsp asafoetida (hing)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
fresh curd

Method :

For the dough
For the doughCombine all the ingredients in a deep bowl and knead into a soft dough using enough water.Divide the dough into 6 equal portions. Keep aside.
How to proceed
How to proceedDivide the stuffing into 6 equal portions. Keep aside.Roll out each portion of the dough into a 75 mm. (3\") diameter circle.Place one portion of the stuffing in the centre of the circle and bring together all the sides in the centre and seal tightly.Roll out again into a 125 mm. (5\") diameter circle, using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till they turn golden brown in colour from both the sides.Repeat steps 2 to 4 to make 5 more parathas.Serve immediately with fresh curds.

Bread Utappa

Preparation :15 min
Cook :5 min
Total Time :20 mins
Servings :

Ingredients :

1/4 cup thick curds (dahi)
1/2 cup semolina (rava)
4 bread slices
1 onion, chopped
1 tomato , chopped
1 green chilli, chopped
1 tsp grated ginger (adrak)
1 capsicum, chopped
5 french beans, chopped
1/4 tbsp chilli powder
salt and black pepper (kalimirch) powder to taste
1 tsp sesame seeds (til)
chopped coriander (dhania) leaves
butter for cooking

Method :

In a bowl add the beaten curds and semolina and mix it well.Add all the vegetables, except tomatoes,all the seasonings add a little waterAnd mix well to make a batter with a coating consistency.Take a bread slice cut it into quaters andApply the batter on itPut some tomatoes pieces on it and press itSprinkle little white til on it and shallow fry on tava, using a little butter, on both sides.Garnish with coriander leaves and serve hot with ketchup and coriander chutney.

Paneer Potato Rosti

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 2 rostis

Ingredients :

1 cup grated paneer (cottage cheese)
1 1/2 cups grated potatoes
1/4 cup finely chopped onions
2 tsp finely chopped green chillies
salt and freshly ground black pepper (kalimirch) to taste
oil for greasing and cooking

Method :

Combine the paneer, potatoes, , green chillies, salt and pepper in a deep bowl, mix well and keep aside.
Heat a non-stick tava (griddle) and grease it with oil, place half the portion of the potato-paneer mixture and spread it evenly using your fingers.
Put little more oil evenly all over it, cover with a lid and cook on a medium flame for 3 minutes.Turnover and cook again on a medium flame for 3 more minutes without covering it with a lid.
Repeat steps 2 to 4 to make 1 more rosti.Serve immediately.

Whole Wheat Salad

Preparation :15 mins
Cook :30 mins
Total Time :45 mins
Servings :Makes 4 wraps

Ingredients :

4 leftover chapatis
1 recipe garlic tomato chutney

To Be Mixed Together For The Salad
1/2 cup thinly sliced tomatoes
1/2 cup thinly sliced spring onions whites
1/2 cup carrot juliennes
1/2 cup bean sprouts
1 cup shredded iceberg lettuce
1/2 cup sliced capsicum
1/2 tbsp lemon juice
1 tsp olive oil
salt to taste

Method :

Divide the salad and garlic tomato chutney into 4 equal portions and keep aside.Place a chapati on a clean, dry surface and spread a portion of the garlic tomato chutney evenly over it.
Place a portion of salad in the centre of the chapati and roll it up tightly.
Repeat steps 2 and 3 to make 3 more wraps.Serve immediately.

Bubbly Citrus Drink

Preparation :15 mins
Cook :0 mins
Total Time :15 mins
Servings :Makes 2 to 4 glasses

Ingredients :

5 tbsp lemon juice
4 tbsp orange squash
4 tbsp pineapple squash
1 glass of water
4 tbsp sugar
1 tsp salt
crushed ice
2 glasses soft drink (7up/lemonade)

For The Garnish
4 lemon wedges

Method :

Combine the lemon juice, orange squash, pineapple squash, salt, sugar and water in a blender and blend to a smooth mixture.Place the crushed ice in each tall glasses, pour the carbonated drink and top with equal quantity of lemon mixture in each glasses.Serve chilled garnish with lemon wedges.

Instant Palak Dosa

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 3 serving

Ingredients :

1/2 cup rice flour (chawal ka atta)
2 tbsp semolina (rava / sooji)
1/2 cup wheat (gehun) flour
1/2 cup spinach (palak) puree
1 tbsp curd (dahi)
salt to taste
1 tsp garam masala
water as required
oil as required
2 tbsp chopped onions
1 tbsp chopped green chillies

Method :

Take a bowl and add rice and wheat flour and rawa. Mix well.Now add salt and curd and slowly add palak puree and whisk till no lumpsNow add garam masala and chopped onions n green chilliAdd water to make batter of dosa consistencyGrease oil on dosa tawa and spread batter evenlySprinkle oil on top n let it get crispy and golden brown on low flame.Serve wit coconut chutney

Gujrati Nylon Dhokla

Preparation :5 min
Cook :10 min
Total Time :15 mins
Servings :

Ingredients :

For the batter
1 cup besan (Bengal gram flour)
1 1/2 tbsp semolina (rava)
1/2 tsp citric acid (nimbu ka phool)
3 tsp sugar
1 tsp ginger-green chilli paste
1 1/2 tsp eno's fruit salt
For the tempering
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
2 green chillies, chopped
a pinch of asafoetida (hing)
For the garnish
1 tbsp chopped coriander (dhania)

Method :

Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
for the tempering
for the temperingHeat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida.When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.Cut into pieces and serve with green chutney.

Apple Jam

Preparation :5 mins
Cook :0 mins
Total Time :5 mins
Servings :Makes 0.5 cup (7 tbsp )

Ingredients :

1 1/2 cups peeled and grated apples
2 tbsp sugar
1 1/2 tsp lemon juice
1/4 tsp cinnamon (dalchini) powder (optional)

Method :

Combine the apple and sugar in a microwave safe bowl and microwave on high for 2 minutes.Remove from the microwave and add the lemon juice and cinnamon powder. Mix well and microwave on high for another 2½ minutes.Cool and store refrigerated in an air-tight container. Use as required.

Mix Dal Idli

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 servings

Ingredients :

1 cup chana dal (split bengal gram) , soaked
1/2 cup moong dal (split green gram) , soaked
1/4 cup urad dal (split black lentils) , soaked
salt to taste
1 tsp ginger-green chilli paste
1/2 tsp fruit salt
sweet curd for serving

For Sprinkling
salt
a pinch of chaat masala
a pinch of red chilli powder

Method :

Combine the dals and blend in a mixer to a smooth paste.Transfer to bowl, add the salt and ginger-green chilli paste and mix well.Just before making, add the fruit salt and mix gently.Put 2-3 tsp of batter in greased idli mould.Steam in an idli steamer for 10-12 minutes.Un-mould and dip the idlis in little lukewarm water for 2 minutes. Squeeze out the excess waterArrange the idlis in serving plate, pour sweet curds on idli, sprinkle salt, chast masala and chili powder.Serve immediately.

Cheese and Capsicum Sandwich

Preparation :10 mins.
Cook :nil
Total Time :10 mins
Servings :

Ingredients :

4 slices of bread (white or brown bread)
3 tbsp Green Chutney
2 tbsp butter spread
1 large sized capsicum, chopped
1 small green chillies, finely chopped
4 tbsp grated mozzrella cheese
a pinch of salt

Method :

Remove the sides of bread with cutter.On one side of 2 slices spread the butter evenly.On one side of other 2 slices, spread green chutney evenly and all slices keep asideMix grated cheese, chopped capsicum, chopped green chilli and salt.Divide the mix in equal two portions.Put and spread the cheese-capcicum mix on both the buttered slices.Put the slice with chutney on top of that and press it lightly.Divide the sandwich diagonally in two halves and serve.

Palak Chila

Preparation :20 min
Cook :20 min
Total Time :40 mins
Servings :

Ingredients :

1 bunch of spinach (palak)
2 cups besan (Bengal gram flour)
3 tbsp whole wheat flour (gehun ka atta)
10 cloves garlic (lehsun)
7 green chillies (or to taste)
1 tsp cumin seeds (jeera)
salt to taste

Method :

Dip the spinach leaves in boiling water for 2 mins. wash under cold running water. grind to a smooth paste alongwith the chilles and garlic. In a bowl, combine the rest of the ingredients alongwith the palak paste to make a smooth batter of dropping consistency. add water as needed. set aside for 30 mins. In a non-stick pan, put a few drops of oil. when hot put a spoonful of batter and spread it with the back of the spoon to make a thin round. when done on one side, flip over and brown the other side. Serve hot with green coriander chutney - coriander, green chillies, garlic, one tomato, salt - all chopped together.

Soya Nutri Parantha

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 servings

Ingredients :

2 cups wheat (gehun) flour , kneaded into a soft dough
2 cups soya granules
1 onion , finely chopped
1 tsp chopped green chillies
salt to taste
freshly ground black pepper powder to taste
oil for cooking

Method :

In a deep pan, boil some water and add the soya granules.Boil for 6-8 minutes, drain and keep as aside.Combine the soya granules with the remaining ingredients and mix well.Divide the prepared dough into 8 equal portions and roll out into a small chapati.Place the stuffing at the center and seal the edges.Roll out again into a paratha of 5\" diameter.Cook on a hot tava using little oil.Serve hot with mint raita

Egg Masala Khurma

Preparation :10minutes
Cook :20 minutes
Total Time :30 mins
Servings :

Ingredients :

5 medium eggs
2 small onions
7 cloves (laung / lavang)
3 cinnamon (dalchini) sticks
6 red chillies
oil for frying
fennel seeds (saunf)
salt to taste

Method :

Boil eggs (hard).make them into 6 pieces.(remove the hard part)Boil potatoes,remove the peel and cut them into cubes.Make a fine paste with chillies,cinnamon,cloves,fennel seeds.Chop the onion.Heat oil and fry the fennel seeds,saute` for second,add ground masala,fry it.Add potato bits.add 1 cup of water,boil it till it gives gravy.Add salt,and boil.When it is boiling add egg pieces.allow to boil for 3 minutes,take off the heat.Serve hot with garnishing fresh,chopped coriander leaves,as accompaniment to puri or chapathi.

Hari Mirchi Paratha

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 6 parathas

Ingredients :

For The Dough
1/2 cup whole wheat flour (gehun ka atta)
1 tbsp besan (bengal gram flour)
1/2 tbsp oil
salt to taste

For The Stuffing
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp nigella seeds (kalonji)
1/2 cup deseeded and finely chopped light green chillies
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
fresh curd

Method :

For the dough
For the doughCombine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

For the stuffing
For the stuffingHeat the oil in a broad non-stick pan and add the cumin seeds and nigella seeds.
When the seeds crackle, add the green chillies and salt and sauté on a medium flame for 1 to 2 minutes. Keep aside.

How to proceed
How to proceedDivide the stuffing into 6 equal portions and keep aside.Divide the dough into 6 equal portions.Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
Place 1½ tsp of stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha using a little oil till golden brown spots appear on both the sides.
Repeat steps 3 to 5 to make 5 more parathas.Serve immediately with fresh curds.

Fried Egg

Preparation :2 mins
Cook :4 mins
Total Time :6 mins
Servings :Makes 2 fried eggs

Ingredients :

2 eggs
1 tsp oil
salt and freshly ground black pepper (kalimirch) to taste

Method :

Heat ½ tsp of oil in a small non-stick pan, crack one egg on the pan.Sprinkle salt and pepper evenly over it and allow it to cook on a medium flame for 1 minute.
Turnover the egg with the help of a wooden spatula, and cook on a medium flame for a few seconds.
Repeat steps 1 to 3 to make one more fried egg.Serve immediately.

Minty Green Peas and Cabbage Paratha

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 5 parathas

Ingredients :

To Be Blended Into A Mint Sauce (for The Chapati)
1/4 cup chopped mint leaves (phudina)
1/2 tsp lemon juice
1/4 tsp cumin seeds (jeera)
1/2 tsp chopped green chillies
salt to taste
2 tbsp of water

For The Roti
3/4 cup whole wheat flour (gehun ka atta)
salt to taste
1/4 tsp oil for kneading
whole wheat flour (gehun ka atta) for rolling

For The Stuffing
1/2 cup boiled green peas
1/2 cup finely chopped cabbage
2 tsp oil
1/4 cup finely chopped onions
1/4 cup boiled , peeled and chopped potatoes
1 tbsp lemon juice
1/4 tsp garam masala
1 tbsp chopped coriander (dhania)
1/2 tsp green chilli paste
1/2 tsp sugar
salt to taste

Other Ingredients
1 1/4 tsp oil for cooking

For Serving
fresh curd

Method :

For the roti
For the rotiCombine the whole wheat flour, salt and mint sauce in a deep bowl and knead into a soft dough using enough water. Cover it with a lid and keep aside for 10 minutes.Knead the dough well using oil till smooth and divide it into 5 equal portions. Keep aside.
For the stuffing
For the stuffingHeat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.Add the potatoes, green peas and cabbage, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Divide the stuffing into 5 equal portions and keep aside.
How to proceed
How to proceedRoll out a portion of the dough into a 150 mm. (6?) diameter circle, using a little whole wheat flour for rolling.Place a portion of the stuffing on one halve of the rolled roti and fold it to make a semi-circle.Seal the edges by pressing lightly using your fingertips.Repeat steps 1 to 3 to make 4 more parathas.Cook each paratha on a hot non-stick tava (griddle), using ¼ tsp of oil, till golden brown spots appear on both the sides.Serve hot with fresh curds.

Mini Banana Sesame Pancake

Preparation :5 mins
Cook :8 mins
Total Time :13 mins
Servings :Makes 10 mini pancakes

Ingredients :

1/4 cup mashed banana
1 1/2 tsp sesame seeds (til)
4 tbsp plain flour (maida)
3 tbsp grated jaggery (gur)
a pinch of baking soda (soda bi-carb)
a pinch of cinnamon (dalchini) powder
oil for greasing and cooking

For Serving
10 small scoops vanilla ice-cream

Method :

Combine all the ingredients along with 5½ tbsp of water in a deep bowl and mix well to make a smooth batter.Grease a non-stick mini uttapa pan using a little oil.Pour approximately 1½ tbsp of batter in each uttapa mould and spread it lightly.Cook, using a little oil, till they turn crisp and golden brown in colour from both the sides.Repeat steps 2 to 4 to make more mini pancakes.Place the pancakes on a serving plate and top each pancake with a small scoop of vanilla ice-cream.Serve immediately